Cranberry White Chocolate Tart Recipe
Introduction
This festive white chocolate cranberry tart is incredibly smooth and creamy, offering a decadent filling with no baking required. The combination of tart cranberries and rich white chocolate makes it a perfect holiday treat that’s easy to prepare and sure to impress.
Ingredients
- For the crust:
- 1 1/2 cups gluten-free oats
- 1/2 cup raw almonds
- 5 tbsp coconut oil (melted, refined recommended)
- 2 tbsp maple syrup
- For the cranberry layer:
- 2 cups cranberries (fresh or frozen)
- 1 cup water
- 1/4 cup maple syrup
- 1 tsp agar agar (or gelatin powder as 1:1 substitute)
- For the white chocolate layer:
- ⅔ cup coconut milk (or cashew milk)
- 1 cup raw cashews (soaked for at least 3-4 hours or overnight)
- ¾ cup cacao butter (or melted vegan white chocolate)
- 1/3 cup maple syrup
- Pinch of salt
- 4 tbsp vegan white chocolate, melted and cooled
- For garnish:
- Maple sugared cranberries (see instructions below)
- White chocolate chips
Instructions
- Step 1: Prepare the crust by adding oats and almonds to a food processor. Pulse until combined. Add melted coconut oil and maple syrup, then process until you obtain a moist mixture. Firmly press this dough into a tart pan, making sure to press up on the sides. Bake at 350°F (175°C) for 10-15 minutes or until golden brown. Let cool on a rack for 5-10 minutes.
- Step 2: In a small saucepan, combine cranberries, water, and maple syrup. Simmer over low-medium heat for 10-15 minutes until the cranberries break down. Use a hand mixer or blender to puree the mixture. If too thick, add a bit of water. Stir in agar agar powder and simmer for another 5 minutes. Allow to cool slightly, then spread the cranberry sauce halfway into the cooled crust. Refrigerate for 15 minutes to set.
- Step 3: Melt the vegan white chocolate and cacao butter gently in a small saucepan over low heat, then set aside to cool slightly.
- Step 4: In a food processor or high-speed blender, blend soaked cashews, maple syrup, coconut milk, and a pinch of salt until completely smooth. Add the melted chocolate mixture and blend again until fully incorporated.
- Step 5: Pour the white chocolate filling over the set cranberry layer. Refrigerate the tart for 2-3 hours until firm.
- Step 6: Garnish with maple sugared cranberries and white chocolate chips before serving.
- Step 7 (Optional): To make maple sugared cranberries, simmer 1 cup cranberries in 1/4 cup water and 1/4 cup maple syrup until bubbling and thickened. Drain and toss in monk fruit sweetener or granulated sugar. Let dry until sugar coating hardens.
Tips & Variations
- Soak cashews overnight or at least 3-4 hours for a silky smooth filling.
- Use refined coconut oil to avoid a strong coconut flavor in the crust.
- Substitute agar agar with gelatin if not vegan, using a 1:1 ratio.
- For a nut-free crust, try replacing almonds with additional oats or seeds.
- Experiment with cashew milk instead of coconut milk for a different flavor profile.
Storage
Store leftover tart in the refrigerator for up to 3 days, covered with plastic wrap or in an airtight container. When ready to serve again, let it sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cranberries instead of frozen?
Yes, fresh cranberries work perfectly and may require slightly less cooking time to break down.
How do I make the tart if I don’t have a food processor?
You can finely chop the almonds and oats by hand and mix thoroughly, though the texture may be less smooth. For the filling, a high-speed blender is recommended for the best creamy consistency.
Print
Cranberry White Chocolate Tart Recipe
- Total Time: 3 hours 40 minutes
- Yield: 8–10 slices 1x
- Diet: Gluten Free, Vegan
Description
This festive white chocolate cranberry tart is a smooth and creamy no-bake dessert perfect for the holiday season. It features a gluten-free oat and almond crust, a tangy cranberry layer made with fresh cranberries simmered into a jam, and a decadent raw white chocolate filling made from cashews, coconut milk, and vegan white chocolate. The tart is topped with maple syrup and monk fruit sweetener-coated cranberries for a beautiful and delicious finish. This dairy-free, refined sugar-free, and gluten-free tart is ideal for a crowd and requires minimal baking.
Ingredients
Crust
- 1 1/2 cups gluten-free oats
- 1/2 cup raw almonds
- 5 tbsp coconut oil (melted, refined preferred)
- 2 tbsp maple syrup
Cranberry Layer
- 2 cups cranberries (fresh or frozen)
- 1 cup water
- 1/4 cup maple syrup
- 1 tsp agar agar powder (or gelatin powder, same ratio)
White Chocolate Layer
- ⅔ cup coconut milk (or cashew milk)
- 1 cup raw cashews (soaked overnight or 3–4 hours)
- ¾ cup cacao butter (or vegan white chocolate), melted and cooled
- 1/3 cup maple syrup
- Pinch of salt
- 4 tbsp vegan white chocolate, melted and cooled
Topping
- 1 cup cranberries
- 1/4 cup maple syrup
- 1/4 cup water
- 1/4 cup monk fruit sweetener (or granulated cane sugar)
- White chocolate chips (for garnish)
Instructions
- Prepare the crust: Add gluten-free oats and raw almonds into a food processor and pulse until combined. Add maple syrup and melted coconut oil and process until the dough is moist and holds together. Firmly press the dough evenly into the bottom and up the sides of a tart pan. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes until golden brown. Let cool for 5-10 minutes, then transfer to a cooling rack.
- Make the cranberry layer: In a small saucepan, combine 2 cups cranberries, 1 cup water, and 1/4 cup maple syrup. Simmer over low to medium heat for 10-15 minutes until cranberries break down. Use a hand mixer or blender to puree the mixture, adding water if too thick. Stir in 1 tsp agar agar powder (or gelatin) and simmer for another 5 minutes. Remove from heat and cool slightly. Spread cranberry jam halfway up the crust and refrigerate for 15 minutes to set.
- Prepare white chocolate layer: Melt vegan white chocolate and cacao butter in a small saucepan over low heat until smooth. In a food processor or high-speed blender, combine soaked cashews, maple syrup, coconut milk, and a pinch of salt. Blend until completely smooth. Add the melted chocolate mixture and blend until well combined.
- Assemble tart: Pour the white chocolate mixture evenly over the set cranberry layer in the crust. Refrigerate the tart for 2-3 hours until fully set.
- Make the sugared cranberries: In a medium pan, combine 1 cup cranberries, 1/4 cup water, and 1/4 cup maple syrup. Heat over medium-high until bubbling, then simmer on low for 5-10 minutes until most liquid evaporates and mixture thickens like caramel. Transfer cranberries to a cooling rack for 1-2 minutes. Then, coat the sticky cranberries thoroughly in monk fruit sweetener or granulated sugar and return to rack to dry until the maple syrup hardens and sugar sticks.
- Garnish and serve: Decorate the tart with the sugared cranberries and white chocolate chips. Serve immediately or store leftover tart in the refrigerator for up to 3 days.
Notes
- Soak cashews in water overnight or for at least 3-4 hours to ensure a smooth white chocolate layer.
- Use refined coconut oil to avoid a strong coconut flavor in the crust.
- Can substitute cashew milk for coconut milk in the white chocolate layer.
- Agar agar can be substituted with gelatin powder in a 1:1 ratio for setting the cranberry layer.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegan option, ensure gelatin powder is not used and opt for agar agar instead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white chocolate tart, cranberry tart, vegan tart, gluten free dessert, holiday tart, no bake tart, plant based dessert, raw white chocolate, cranberry sauce, festive dessert
